Abstract
The purpose of this study was to evaluate the effect of the enzymatic modification of muton tallow and hemp seed oil fat blends. An attempt of application of these fat blends as fat phases in emulsion systems with various amount of carboxymethylcellulose was made. Fat blends before and after enzymatic catalysis were assessed in the context of polar and non-polar fractions content, antioxidant activity, oxidative stability and texture. Emulsions were investigated in the terms of their stability, color, microstructure, droplets diameter, and viscosity. The study revealed that emulsions containing as a fat phases modified blends with greater share of mutton tallow showed more favorable properties, and greater stability. The presented emulsions are a model dispersion system, after adjustment of the additives they could be used as chemical, food or cosmetic products.
Highlights
One of the possibilities for altering the functionality of fats in order to increase their application without substantial change of the contents of minor compounds is enzymatic modification
In the study an attempt was made to obtain a fat blend already enriched with a sufficient amount of effective emulsifiers that could be used as the fat base of the emulsions with carboxymethylcellulose
The level of the amount of diacylglycerols after the enzymatic modification of fat blends in the polar fraction was in the range between 56.5% for the modified blend M mutton tallow (MT):hemp seed oil (HSO) 50:50 to 61.1% for the blend M MT:HSO 25:75, while for the corresponding blends before the enzymatic catalysis it was 0 (Figure 1)
Summary
One of the possibilities for altering the functionality of fats in order to increase their application without substantial change of the contents of minor compounds is enzymatic modification. Studies have shown that enzymatically modified TAGs exhibit similar or, in some cases, greater benefits compared to blended oils with similar fatty acid composition [1]. Such an example may be the production of a new fat enriched with unsaturated fatty acids as a result of enzymatic catalysis. Choosing the proper composition of the reactants, i.e. oil rich in unsaturated fatty acids, and interesterification with mutton or beef tallow in the presence of selective lipase allows to obtain fat product with more favorable nutritional characteristics, and often with a better structure and more desirable consistency [2,3]. Enzymatic catalysis gives a chance to obtain modified fat free of trans isomers, which from the nutritional point of view gives the product an unquestionable advantage [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
